Description
Deliciously tender braised chuck roast with vegetables and rich gravy.
Ingredients
Scale
- 3 pounds chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, sliced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 4 large carrots, peeled and cut into chunks
- 1 1/2 pounds baby potatoes
- 2 celery ribs, cut into chunks
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 tablespoons fresh parsley, chopped
Instructions
- Pat the chuck roast dry, then season all sides with salt and black pepper.
- Heat olive oil in a large Dutch oven over medium-high heat and sear the roast for 4 to 5 minutes per side until browned.
- Remove the roast, then add the onion and cook for 3 minutes until softened.
- Stir in the garlic and tomato paste, cooking for 1 to 2 minutes until fragrant.
- Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot to loosen the browned bits.
- Add rosemary, thyme, bay leaves, and the seared roast back into the pot.
- Cover and bake at 300°F for 2 1/2 hours.
- Add the carrots, potatoes, and celery around the roast, then cover and cook for 1 more hour or until the beef is fork-tender.
- Transfer the beef and vegetables to a platter, then remove the herb stems and bay leaves from the pot.
- Mix cornstarch with cold water, whisk it into the hot cooking liquid, and simmer until thickened into gravy.
- Slice or shred the beef, spoon gravy over the top, and garnish with fresh parsley before serving.
Notes
- This recipe is perfect for a family dinner or special occasion.
- Feel free to add other vegetables such as peas or green beans.
- Allow the roast to rest for a few minutes before slicing for easier serving.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Braised
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3g
- Sodium: 705mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 120mg